This Plant Based Pumpkin Chipotle Chili is one of my favorite seasonal chilis to make. It’s easy, healthy and delicious. The pumpkin and chipotle combination is surprisingly good, and it makes you want to go back for seconds. It’s chock full of veggies, and there is plenty of spice to go around. It’s also a great comfort food for those chilly Fall days. And because it’s chili, it can be served with your favorite Tex-Mex toppings like, avocados, shredded lettuce, corn chips, sour cream, cheese, etc.
Looking for more soup recipes? Try this Homemade Tomato Soup or this Golden Broccoli Soup to keep you warm.
Plant Based Pumpkin Chipotle Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 medium onion, chopped
- 1/2 cup shredded carrot
- 1 can pure pumpkin
- 2–14oz cans chopped tomatoes
- 1 can black beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 1/2 cups vegetable broth
- 2 1/2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp. paprika
- 1.4 tsp black pepper
- 1 1/2 tbsp. chipotle in adobo sauce
- Salt to taste
- Olive oil for cooking
- Your favorite chili fixings to serve with
Instructions
- In a soup pot cook onions and carrots in olive oil until they start to soften, about 5 minutes.
- Add spices, heat through for 30 seconds.
- Add the rest of ingredients, mix well. Bring to a boil, reduce to simmer, cover and simmer for about 30 minutes, mixing occasionally.
Notes
- I typically serve this chili with sour cream, brown rice, avocados and broken up corn chips.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.